Archive for ‘food’

August 9, 2015

He’s Everywhere

Bruce Willis is not our favorite actor. Really. We just happen to own an awful lot of movies that have Bruce Willis in them.

One of these technically isn’t ours. Over the Hedge is one of the kids’ movies. But it just proves that we can’t get away from Bruce Willis, even in cartoons.

Anyway, this isn’t really about Bruce Willis.

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June 25, 2015

A Year?

It’s been almost a year since the last time I posted anything here.  Like 10 and a half months.  I guess school really kept me busy last year!

 

So, what’s up with me?  I decided to haul out the shawl design I was working on last year, and acftually finish it.  I’m not quite done yet.  There were a lot of revisions that I still needed to make, but I’m over half way done knitting the latest (and should be last) prototype.  Then test knitting, tech editing, and an MKAL release!

 

I’m also going to do my scarf with rabbit tracks on it.  The pattern is practically written, and I finally picked out and bought yarn for it.

 

I’m also working on a Tantric Puzzle Top for Thing One.  I’m working on the second part, but it’s been set aside mostly while I try to finish the shawl.  And I’m making a Mariah cardigan for Grace.  And I’m working on my Steampunkery socks.

 

No, no linkies.  Maybe later.

 

I’ve been trying to do a lot more baking and a lot less storebought cookie buying, but I discovered that the peanut butter sandwich cookies Target sells (Market Pan) are really pretty awesome, and at Aldi they have these fudge covered peanut butter cookies (I think that’s what they’re called) that look like Girl Scout Tagalongs, except they have a chocolate cookie instead of shortbread (?), and they taste like PB Twix.  Honestly, the first time I bought a package, I ate almost the whole thing on my drive home, they are that good.

 

Anyway, I’m going to be better about writing here.  No, stop laughing and giving me those knowing looks.  I really am.

January 15, 2013

What’s for dinner, Mom?

Well, the other night, it was my new favorite soup recipe — Golden Cheese Chowder, submitted to the AFC PTC Cookbook by Margie Buhrow — along with a double batch of Alton Brown’s Southern Biscuits. I am, in fact, eating the last of the leftovers of the soup right now. It is at least as awesome as a leftover as it is when you first make it.

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August 24, 2012

Hey, good-lookin’, what ya got cookin’?

(Another post I can scratch off my mental to-do list.)

I am not a great cook. I’m not a bad cook, either. I just have a limited repertoire. This is largely due to the fact that I’m an insanely picky eater (although I’m a lot better than I was before I got married), and I don’t do a lot of cooking-things-that-I-don’t-eat. I’m trying to work up my courage to make tacos for everyone else. Not for me, because one of those things I don’t eat? Is meat. No, I’m not a vegetarian. I just don’t eat meat. Don’t ask. It’s complicated.

But, one thing that I’ve got down pretty good is chili pie. Which is also something that you wouldn’t have gotten me to even try fifteen years ago.

We bought a can of Westbrae Natural Golden Corn many years ago, and there was a recipe on the back of the label for, you guessed it, chili pie. I think the good spouse made it once as it was written, and then started experimenting with it. Here’s what he came up with:

3 large eggs
1/2 can creamed corn (all cans are 14.5 oz. cans)
1 can whole corn, drained
1/2 c corn meal
1/2 c margarine, softened
1 sm. white onion, diced
1 4 oz. can green chiles, diced (we actually use crushed red chiles, but I think diced green are easier to find)
1 can diced tomatoes, drained
1/2 c. sour cream
1/2 tsp. Worcestershire sauce
1/2 pound grated authentic Mexican cheese blend (Colby Jack works, also, or even cheddar, but I like using Queso Quesadilla, Asadero, Manchego, etc.)

Preheat oven to 350°. Grease a 3-qt. casserole. Break the eggs into the casserole and beat. Add creamed corn, whole corn, and corn meal; mix well. Mash margarine into corn mixture. Add onion, tomatoes, chiles; mix well. Add sour cream, cheese, and Worcestershire sauce; mix well. Sprinkle paprika over the top. Bake for 1 hour, or until it’s firm in the center. Remove from oven; let sit for ten minutes. Serve with tortilla chips and sour cream on the side.

This feeds the six of us, sometimes with nothing left over. Everyone really likes it. I need to start making a salad to go with it, or something (refried beans, maybe?), although that would make it no longer a one-dish meal. It’s great reheated, or even cold, when there is anything left. Also, it’s a pretty flexible recipe. If you try it and make any changes that you think work really well, please let me know!

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